Purple Broccoli and Chorizo Spanish Omelette

Name: Purple Broccoli and Chorizo Spanish Omelette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 300 g new potatoes, finely sliced; 10 medium eggs, beaten; 125 g chorizo, finely chopped; 200 g purple sprouting broccoli, cut into rough 2cm pieces; 1-2tbsp vegetable oil

This 4-ingredient omelette is full of flavour and prepared quickly. If you can’t find purple sprouting broccoli, use Tenderstem instead.

By The Good Housekeeping Cookery TeamPublished: 06 April 2022

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Cal/Serv:

400

Ingredients

300 g
new potatoes, finely sliced
10
medium eggs, beaten
125 g
chorizo, finely chopped
200 g
purple sprouting broccoli, cut into rough 2cm pieces

YOU WILL ALSO NEED

1-2tbsp vegetable oil

Directions

1. Step 1Bring a medium pan of salted water to the boil and cook the potatoes for 5min, or until just tender. Drain and leave to steam in the colander for a few min.
2. Step 2Meanwhile, crack the eggs into a large bowl, add some seasoning and whisk to combine. Add the potatoes.
3. Step 3Preheat grill to high. Heat an approximately 25cm non-stick frying pan over medium hob heat. Add the chorizo and fry until golden and crisp, about 3min. Using a slotted spoon, transfer the chorizo to the egg bowl (leaving any oil behind). If needed, add 1tbsp oil to the pan and fry the broccoli 3min, until just tender. Remove to the egg bowl and mix to combine.
4. Step 4Preheat grill to high and wipe out the pan with kitchen paper. Heat 1tbsp oil in the pan over medium-high hob heat. Add the egg mixture and fry for 5-8min, or until the bottom is golden and cooked.
5. Step 5Grill for 3-5min, until puffed and cooked through. Slide on to a board and serve with a salad, if you like.